This colorful, flavorful mix of olives and peppers will be right at home on a cheese or charcuterie board. The secret ingredient here is finely chopped anchovy filets, which essentially melt when cooked in hot oil. If you’re not sure about anchovies, give them a try in this recipe—they don’t taste fishy at all when mixed with the other ingredients. Instead, they add a subtle depth to the olives and peppers. Choose olives with pits from the olive bar in your supermarket’s produce or deli section. The ones in jars taste overly briny and have a tougher texture.

Paige Grandjean

Gallery

Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe Summary test

active:
10 mins
chill:
24 hrs
stand:
1 hr
total:
10 mins
Yield:
Serves 14
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine Castelvetrano olives, Peppadew peppers, Kalamata olives, red wine vinegar, and lemon peel strips in a medium bowl.

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  • Heat olive oil and anchovy fillets in a saucepan over medium-low. Cook, stirring often, until anchovies dissolve, 5 minutes. Add smashed garlic cloves, rosemary sprigs, and fennel seeds. Cook, stirring constantly, until fragrant, about 30 seconds. Pour hot oil mixture over olive mixture; stir to combine.

  • Cover; chill at least 24 hours or up to 1 week. Let stand at room temperature 1 hour before serving.

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